Charlotte Pudding (Apples)
From Dainty dishes for Indian tables (1881).
A historical recipe
Dainty dishes for Indian tables (1881).
India
Known as an Indian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in India: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Butter a large basin ;
- strew it thickly with moist sugar;
- Some butter thin without crust ;
- peel, slice, and 4 apples .
- A pot of marmalade core the apples (very thin) ;
- put a layer of bread in the basin (butter downwards), then marmalade, then apples;
- do this till the basin 1s ‘full ;
- press it well down ;
- put a plate over it with a weight on it ;
- bake ina quick oven for three quarters of an hcur.
- Turn out careful- ly and serve very hot.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler